here and there

Thursday, January 12, 2017

Swedish Meatball

Swedish Balls were a staple in my Mom's kitchen growing up and were and are still seen at fall super and weddings.

Swedish balls are small meatballs served in a creamy sauce. Delicious as a side dish with Thanksgiving and Christmas Turkey, disappearing quickly especially with the children

I use my ebelskivers cast iron pans to cook the meatballs. Yes, I have two which I was going to give one pan away as a gift until I made meatballs in this pan. The pan forms perfectly shaped meatballs! Nothing like making Swedish Meatballs using a Danish cast Iron pan!

Swedish Meatballs can be prepared to be reheated in the oven and freeze well. I like to mix ground pork and ground beef together for extra flavor. Swedish Meatballs1 pound ground pork1 pound ground beef1 egg1/2 c bread crumbs (optional)S&PMix lightly and form one inch balls. Brown the meat balls until cooked. I use my ebelskivers cast iron pan.

Perfectly shaped meatballs

Once the meatballs are cooked, place in a dutch oven or slow cooker. Add a simple white sauce to the meatballs or two cans of good quality mushroom soup. White SauceThis was the first recipe I was taught when we bought our first Panasonic Microwave in 1981. Madame Benoit classes came with the purchase of the Microwave.The bases of the recipe is equal ratio of flour and butter, increasing the ratio depending on amount of sauce needed. 2 T flour2 T butter1 C milk Melt butter, 30sec in microwaveAdd flour to butter and mix wellHeating the milk before adding to the butter and flour mixture speeds the process.Whisk the heated milk into the flour and butter mixtureBeep mixture at 1 min intervals and whisk in-between until the mixture thickensAdd white sauce to meatballs and heat until meatballs are warmMushroom can be added to the meatball mixture

Spoon meatballs into containers or casserole to be frozen. The casserole is ready to go, reheat until hot before serving.